|We woke up to a dusting of snow!|
After all that wandering, we were starving. Rob found a local "farm-to-table" restaurant called Homegrown. We ended up eating here twice. It was soooooo good! Their slogan, "Slow Food Right Quick," is spot on. They had a simple, seasonal menu and served manageable portion sizes. The first night we ate there I had tomato soup (my passion!), and Rob had the "Redneck PotPie," which was a barbecue chicken pot pie layered over cheesy grits with a fresh baked biscuit top - Yum!! The next time we went was for breakfast. After braving the continental, feeding-an-army style breakfast at our hotel for one morning, we decided we would flex our budget to include breakfast out for the rest of the trip. Homegrown was definitely on the list. I had pancakes with maple syrup and the famed cheesy grits while Rob, enamored with his pot pie from dinner several nights ago, had the breakfast pot pie, which was equally delicious.
We spent that entire first day wandering around downtown, popping in and out of the eclectic shops and planning our dinner attack - Tupelo's and then...drumroll please...French Broad Chocolate Lounge. Oh yes, the best dessert place in North Carolina. Hands down - and the line of customers there every night (we went twice) agrees with me. But like Mama taught me, dinner then dessert. Tupelo's comes by the "Honey" in its name honestly. They serve huge, square yet impossibly light biscuits, which you can then slather with fresh honey or homemade blueberry jam or, do as I did, cut your biscuit in half and put honey on one side and jam on the other - heaven! Before we knew about the complimentary biscuits though, we had ordered a hot pimento cheese dip appetizer. My grandma is the queen of pimento cheese, so we had high expectations for this dip. Although it was not what we anticipated, it was delicious. It was spicier than my grandma's with mustard and hints of jalapenos that gave it some depth. Then we split one of my favorite dishes ever - shrimp and grits - with roasted red peppers and goat cheese grits - goat cheese - I love this pungent, smooth cheese. (Apparently, we, like all good Southerners, also love grits - they were featured in almost every meal we ate.) Our shrimp was a little over-cooked, but we didn't mind as dreams of chocolate truffles danced in our heads. To the Chocolate Lounge!
Click here for Part 2.